Hello, My Name Is Ice Cream: The Art and Science of the Scoop: A Cookbook Kindle Edition

This book is particularly helpful if you want to improve your ice cream. It’s easy to just say, homemade ice cream is great — because it is! But there are tricks and additives that can bring your creations to a higher level. Many ice cream cookbooks list recipe after recipe (often the same recipe with minor flavor alterations) without ever discussing, explaining, or recommending the simple additions that decrease iciness, prevent graininess, and improve taste and texture. This book is great if you want a bunch of ice cream recipes AND want to learn how to make your ice cream even better.

I absolutely freaking LOVE this book! If you love ice cream and plan to make ice cream BUY THIS BOOK.Quick Background: I work as a professional baker but have a degree in a science field. This book totally meshed with both sides of my personality. I had just recently gotten the ice cream maker attachment for my Kitchenaid stand mixer and had made a few batches of ice cream but, (1) they came out good but not mindblowingly good and I wanted to learn how to make really good ice cream, and (2) I like understanding the science and theory behind the things I make so I can adapt recipes to fit my tastes better and this book looked like the perfect reference. I read the entire things cover to cover in an afternoon. I don't think I've ever read a cookbook cover to cover, never mind in one sitting.I've made two flavors in the book, created one flavor from a "blank slate" recipe, and made three of the mix-ins so far. All of them came out amazing.PROS: - Even though this book can be used to go very much into the nitty gritty and details of ice cream making, it's extremely simple to follow and understand and make recipes from even if you don't want to take the dive into the details. - The entire first third of the book describe the "how" and "why" of ice cream making. It breaks the science down in a way that's easily understandable even if you don't have a science background, but also doesn't dumb it down to the point that it feels patronizing. It also goes over things you should know for churning ice cream at home, in small batches professionally, and commercially. - The middle third is composed of ice cream recipes. However, it's split up into four sections (a) custard-style ice cream, (b) Philadelphia-style ice cream, (c) sherbets, and (d) frozen yogurt. The beginning of each section has a "blank slate" recipe that has the standard ratio for the style that can be adapted to whatever flavor you're trying to make. - Before the final third (the final third is composed of recipes for combining flavors and mix-ins together which I haven't used much since I've been mixing and matching to my own tastes) is a section with recipes for mix-ins. This is the section that truly blew me away. Dana has put together recipes for everything to have the perfect consistency when frozen -- even things like chocolate ripples and cookie dough. This was an AMAZING reference, as most recipes online just suggest the usual room-temperature optimal recipes. - At the end of the book, there is a final section that really goes into the nitty gritty of ratios even down to breaking the ingredients down into their protein, fat, and sugar contents, and then gives you ranges for both optimal texture and where it'll cause the ice cream to become, well, not ice cream.CONS (really there are very few and can't even really be considered cons): - The only thing I wish had been added to the book is explanations on how the recipes came about for the mix-ins. I would love to know how she altered recipes so that things like cookie dough wouldn't freeze rock hard so that I could adapt the technique to other things I might like to mix in that she didn't have room to include in the book. For example, I really like to have baked chocolate chip cookies mixed into my ice cream, but "chocolate chip cookies" are not explicitly included in the book as a recipe. It would've been cool to know how she changed, for example, the chocolate wafer recipe so that perhaps I could use it as a quick reference on how to change my chocolate chip cookie recipe. However, as I said, it's not really a con, it's just that the rest of the book focuses so much on how the recipes were developed and having adaptable recipes that I was a bit surprised when the mix-in section wasn't as flexible.

Sharing these ice creams with family and friends has made me the hit of the summer!

The author, a knowledgeable and experienced chef, explains the basic science behind ice cream ingredients, details creative recipes (popcorn ice cream, whaaaat??), and includes gorgeous photos that make every recipe look like a MUST TRY. We’ve made several and have not been disappointed! And we now have an understanding of how the ingredient ratios work, which is allowing us to tweak and create recipes ourselves!

I bought this book with the expectation that it’d be the standard very-high-level overview about how ice cream works and then a selection of immutable recipes for ice cream.I couldn’t have been more wrong...and I’m totally OK with that.As a chemistry major and a materials science grad student, it was really nice to read about cross-linking in proteins and crystal structures in the constituent materials of ice cream in a way that didn’t gloss over some important things but that was also totally accessible even without a hardcore science background.It was also hugely helpful to have a set of blank slate recipes for various styles of ice cream. The blank slate recipes give ingredients in sample amounts but also as percentages for easy scaling up/down. Additionally, the blank slate recipes are infinitely customizable: you can make something that is known to be amazing (e.g, a salted caramel vanilla Philadelphia-style ice cream) or something totally off-the-wall (e.g., a V8 sherbet with extra celery...which my wife might enjoy). I really like that the author teaches readers how to make their own unique creations; she gives you enough rope for you to make some awesome stuff, but that’s also enough rope to potentially hang yourself (V8 sherbet, anyone?).There’s also lots of info about making add-ins; her cookie dough is amazing because, like other add-ins in this section, it doesn’t turn into a tooth-breaking rock when it’s frozen. Being from the South (Alabama, to be precise), I was very appreciative for her simple recipe for a sorghum syrup for adding to ice cream to make a ribbon/swirl.Definitely a 5-star ice cream textbook, and you’ll walk away with an expanded toolbox for creating better ice cream!

Perfect for the person who is new to ice cream making. Explains the science, offers tops and has great recipes.

IMPORTANT: THIS IS A REVIEW OF THE FORMAT RATHER THAN THE CONTENT!!I purchased this as a kindle book and to be honest it does not translate well AT ALL into this format. The pictures often overlap the text making some ingredients hard to make out. Also the tables and images often overlap pages making it very hard to read. I would strongly advise against ordering the kindle version as personally, i returned it for a refund which was a shame.The actual content itself looked solid and informative and I will definitely be looking to order the hardback copy instead.

Extremely satisfied, everything that I was hoping for.

Amazing!

Ich habe eine ganze Reihe von Eisbüchern ausprobiert. Dieses hier ist das Beste - mit Abstand. Viel besser als die deutschsprachigen Bücher. Das Buch stellt Eisrezepte mit Ei, ohne Eier, "Sherbets" und "Frozen Yoghurts" sowie diverse Beimischungen vor. Bezüglich potentiell essensphilosphisch kontroverser Zutaten ("Stabilisatoren") gibt das Buch bei jedem Rezept eine breite Auswahl (auch nur Speisestärke steht zur Auswahl). Die Hintergründe werden gut erklärt und die Rezepte sind echt durchdacht - habe ca. 30x Eis damit gemacht und keine Niete gehabt. Vom Geschmack amerikanisch/experimentell angehaucht. Einzige kleine Schwäche - es werden keine Sorbets vorgestellt.

I love this book! Super helpful to up my ice cream game at home using a less-than-ideal machine. The author describes, in accessible language, the science of ice cream for the purpose of achieving that ideal chewy, creamy (non-icy!!) end-product that’s so hard to achieve in a home kitchen. Right away I made a few batches but with my own twists: lemon meringue frozen yogurt, cold brew “coffee crisp”, banana bourbon…. I’m so excited to try more techniques and have a luxurious ice cream summer!